Blend everything in a high-speed blender until completely smooth and transfer in ice cream molds.Freeze for at least 8 hours.

White Chocolate Shell

Ingredients

150 grams raw shaved cacao butter

4 tbsp raw coconut butter/oil

6 tbsp coconut milk powder (this is not a raw product, but you can substitute with lucuma, maca or yacon powder)

6 tbsp agave nectar

1/2 tsp ground vanilla powder

Instructions

Place all the ingredients in a double boiler on medium heat and stir until everything melts and comes together. Make sure you don’t overheat the chocolate, you should be able to dip your finger in it without burning!

To assemble take the ice cream sticks out of the freezer (make sure they are completely frozen) and dip in the chocolate. Hold the stick and let it drip for a few seconds as it hardens. Place on non-stick baking paper until the chocolate sets completely. Repeat until you cover all the ice cream bars. Once you are done, repeat this process again, so that you create a thicker shell. Wrap each ice cream bar in baking paper and store in a container in the freezer.